Rhubarb Vanilla Bean Jelly
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
5 250mL jars
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Calories
995 kcal
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Course
Condiments
Rhubarb Vanilla Bean Jelly
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Newly-cut rhubarb, aromatic fresh vanilla beans, and a sugar come together in a delicately perfumed blushing punk jelly. This is a recipe to make if you have a surplus of rhubarb since it only uses the juice and discards the pulp. It delivers a decadent result, but I find that a little goes a long way.
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Ingredients
- 12 cups chopped rhubarb (12-inch/1 cm pieces) about 4 pounds
- 2 cups water
- 2 Vanilla Beans split
- 1 package powdered pectin (57g)
- 6 cups granulated sugar
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Instructions
- In a large heavy bottomed pot, combine rhubarb and water together over high heat. Bring to a boil; reduce heat and simmer, covered for 10 minutes.
- Pour sauced rhubarb into a jelly bag and let drip overnight in the refrigerator. Do not squeeze the bag.
- Prepare tools and five 250mL jars for hot-water canning. Review our basic Canning 101 article if required.
- Measure 4 cups of rhubarb liquid and pour into a large heavy-bottomed pot. Scrape vanilla seeds out of the pods using a paring knife and add them to the liquid.
- Pour in the pectin and stir the liquid with a wooden spoon until the pectin is dissolved and the vanilla seeds are distributed.
- Place the pot over high heat and bring to a boil, stirring constantly. Add sugar in a steady stream, stirring all the while. Return to a full boil while continuing to stir the jelly.
- Boil hard for 1 minute. Remove from heat and use a plastic ladle or wooden spoon to skim off any foam on the top.
- Ladle jelly into sterilized jars within ¼ inch of rim. Wipe the rims with a warm cloth. Add the lids and the rings, tighten jut until finger-tip tight.
- Process in a boiling water bath for 10 minutes Transfer the jars to a towel-lined surface and cool at room temperature for a full 24 hours.
Nutrition Information
Show Details
Calories
995kcal
(50%)
Carbohydrates
253g
(84%)
Protein
2g
(4%)
Sodium
19mg
(1%)
Potassium
843mg
(24%)
Fiber
5g
(20%)
Sugar
242g
(484%)
Vitamin A
300IU
(6%)
Vitamin C
23.4mg
(26%)
Calcium
257mg
(26%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 5250mL jars
Amount Per Serving
Calories 995 kcal
% Daily Value*
| Calories | 995kcal | 50% |
| Carbohydrates | 253g | 84% |
| Protein | 2g | 4% |
| Sodium | 19mg | 1% |
| Potassium | 843mg | 18% |
| Fiber | 5g | 20% |
| Sugar | 242g | 484% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 23.4mg | 26% |
| Calcium | 257mg | 26% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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